The popular government slogan "Sunday ho ya Monday Roz Khao Ande" will now get more amplified with a research claiming that eggs can help prevent cancer and heart diseases. Egg, forming a delicious choice at the breakfast table or a "morning drink" for the bodybuilders, was now a research subject and hopefully it showed up again with all its positivity.
We already knew that eggs are rich sources of proteins, vitamins, lipids and minerals and now a study conducted on egg yolks delivered by hens revealed the presence of powerful antioxidants like tryptophan, amino acids and tyrosine. The hens fed on wheat or corn diets.
Researchers examined the characteristics and observed that the antioxidant value of two raw egg yolks is almost double than that of an apple and almost similar to the value that we get from 25 grams of cranberries. So far, we were aware of a potential antioxidant called carotenoids, which bestows the yellow pigmentation to the egg yolk and researchers are now on their way to find more antioxidants.
In a previous study, they found that the egg proteins got transformed by enzymes in the stomach and the small intestine into peptides which functioned like ACE inhibitors, the medications prescribed by the doctor to lower blood pressure. The findings are controversial to what we knew initially - consumption of eggs may raise blood pressure due to the presence of high cholesterol content.
Sadly, the eggs in their boiled or fried form were found to lose their antioxidant properties by fifty percent and even more than that when they were prepared in a microwave. This particular fact may prove to be a bit depressing for the lovers of "egg delight".
